Ingredients (2 servings)
| Boiled egg | 4 |
|---|---|
| Onion (roughly minced) | 50g |
| Red onion (roughly minced) | 50g |
| Celery (roughly minced) | 40g |
| Cooking oil | 1 Tbsp |
| Tomato purée | 50g |
| Water | 230ml |
| S&B Golden Curry Mix 92g | 2 blocks (36.8g) |
| Yogurt | 30g |
| Cooked rice | As needed |
| Mint | As preferred |
Directions
- Heat oil in a pan and stir-fry the onion, red onion, and celery.
Once the vegetables are tender, add the tomato purée and stir-fry lightly. - Add water and simmer. Turn off the heat and add the S&B Golden Curry Mix by breaking it into pieces. Stir until it melts completely.
- Turn on the heat again and simmer over low heat while stirring until the sauce thickens.
- Turn off the heat, then add yogurt and give a quick stir to finish.
- Serve with rice and garnish with mint as preferred.
